That's a good question John, and I see where you're coming from. However, adding a bit of additional water to the dough would have a different effect on the biscuits than the water that's in the butter. Adding more water could potentially lead to tougher biscuits because the stickier dough would require more handling to prepare and shape. Extra manipulation develops gluten and decreases tenderness. The water that's released from the butter happens only once it meets the heat of the oven, and at that point turns directly into steam without developing gluten (and instead creates flaky layers). You can try using butter and another fat together if you want the best of both (biscuit) worlds. Kye@KAF

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